thepioneerwoman5.0
Brisket Tacos
Spicy chipotle peppers in adobo, garlic, and ginger infuse the brisket as it becomes meltingly tender. Pair with corn tortillas and pickled onions!
👥 8 Servings⏱️ Prep & Cook: 4h 50m⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pan
- ●bowl
- ●microwave
📝 Preparation Steps
1
For the brisket: Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the brisket all over with 3 teaspoons of the salt and 2 teaspoons of the pepper. Cook the brisket, turning occasionally, until browned on all sides, 10 to ⏱️ 12 minutes. Transfer the brisket to a large plate; set aside.
2
Return the Dutch oven with the drippings to medium heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, until softened, about ⏱️ 6 minutes. Stir in 2 cups of water, chipotles in adobo, vinegar, oregano, cumin, the remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Nestle the meat in the pan.
chipotles in adobo, chopped, plus 2 Tbsp. adobo sauce (from 1 [7 oz.] can)6
3
Bring the broth to a simmer over medium-heat. Cover and decrease the heat to low to maintain a low simmer. Cook until the brisket is fork tender, 4 to ⏱️ 5 hours.
4
Using two forks, shred the brisket in the Dutch oven. Cover and keep warm over low.
5
For the pickled onions: Meanwhile while the brisket is cooking, combine the sliced red onion, vinegar, 1/2 cup water, sugar, and salt in a small microwave-safe bowl. Microwave until steaming, ⏱️ 3 minutes. Let cool for at least ⏱️ 10 minutes.
red onion, thinly sliced1/2
6
To serve: Place the shredded brisket in warm corn tortillas. Garnish with the pickled red onions, shredded lettuce, sour cream, and cilantro.
Corn tortillas, for servingCorn tortillasred onion, thinly sliced1/2Shredded lettuceSour cream
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